Ingredients
Method
The Carrot Cake Syrup
- Pour 1.5c carrot juice, 1c brown sugar, and 1-2 tsp pumpkin pie seasoning in a pot on medium heat. Simmer until it becomes thicker like syrup. This likely will take 15 mins or so. Do not put it on high to “speed it up”, you’ll burn it. Stir occasionally too so the sugar doesn’t burn at the bottom. Preferably let cool, put in the fridge for a few hours, but you can use it right away too. If you let it sit though, the flavors will develop better.
The icing cold foam
- Cream 1/4 block (2oz) room temp cream cheese, 2tbsp room temp butter until light and fluffy. Add 1c powdered sugar, whip until light and fluffy. Add 1 tsp vanilla. Mix again. That is straight up icing. So now to turn it into a cold foam, add 1/4 c heavy cream & 1/4c milk , mix again until it has more of a liquid flow so you can pour it.
Putting the latte together
- like to fill my cup with ice, add 1/2c milk, 2-3 tbsp carrot cake syrup, espresso, and top with the icing cold foam!!